This spicy vegan salad has it all, crunchy vegetables, easy rice noodles, chili peanut sauce, and a sprinkling of fresh coriander. It’s a quick, Indonesian-inspired dish, perfect for busy weeknights, plus it’s lighter and healthier than takeout!
These superfast and Easy Rice Noodles with Chili Peanut Sauce come together in less than 20 minutes, and you can easily adapt this recipe to whatever ingredients you have on hand! For the sauce, you can replace the peanuts with cashews. And you can choose different vegetables and noodles for the salad.
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Easy Rice Noodles with Chili Peanut Sauce Recipe
Prep Time: 10 min | Cook Time: 2-3 min | Serves: 2
Chili Peanut Sauce
+ 1/2 cup peanuts, toasted
+ 1 tsp fresh ginger, coarsely chopped
+ 1/4 red chili pepper, seeds removed
+ 2 garlic cloves
+ 1 tbsp tamari
+ 1 tbsp lime juice, freshly squeezed
+ 1/2 tbsp toasted sesame oil
+ 2-3 tbsp hot water
Rice Noodles Salad
+ 4 oz (115 g) dried rice noodles
+ 1 tbsp lime juice, freshly squeezed
+ 1/2 cucumber, thinly sliced
+ 6 small radishes, thinly sliced
+ 1 medium carrot, thinly sliced
+ 2 tbsp toasted peanuts, coarsely chopped
+ 1/4 cup fresh cilantro leaves, coarsely chopped
To make the chili peanut sauce: Place all the ingredients in a blender and purée on high speed until dressing is smooth and creamy. Add more hot water if needed.
To make the rice noodles salad: Cook noodles according to package directions. Rinse under water, drain, then add lime juice and toss to combine.
Spread 1/2 cashew dressing in each bowl. Divide noodles and vegetables among bowls. Top with peanuts and cilantro. Serve and enjoy!
| calories | carbs | fat | protein |
| 397 | 30.6 g | 26.5 g | 15.1 g |
| calories | 397 |
| carbs | 30.6 g |
| fat | 26.5 g |
| protein | 15.1 g |
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